Veggie Frittata Muffins

Name: Veggie Frittata Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 large eggs; ⅓ cup milk; 1 garlic clove, minced; ¼ teaspoon Dijon mustard; ½ teaspoon sea salt; freshly ground black pepper; 2 to 4 tablespoons chopped fresh dill; 2 small kale leaves, finely shredded; 1 cup halved cherry tomatoes; ¼ cup scallions; ⅓ cup crumbled feta

3 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 03:45:14 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories84.5 kcal (4%)

Total Fat4.7 g (7%)

Carbs4.7 g (2%)

Sugars1.7 g (2%)

Protein6.8 g (14%)

Sodium174.6 mg (9%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

⅓ cupmilk

¼ teaspoondijon mustard

½ teaspoonsea salt

freshly ground black pepper

2 tablespoonsfresh dill

chopped

2kale leaves

small, finely shredded

1 cupcherry tomatoes

halved

¼ cupScallions

⅓ cupcrumbled feta

Instructions

Step 1

Preheat the oven to 175°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.

Step 2

In a large bowl, whisk together the eggs, milk, garlic, dijon mustard, most of the dill (reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions and feta into each cup then pour the remaining egg mixture on top.

Step 3

Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days.

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